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1/2 cup raw pearled barley
6 1/2 cups stock or water
3 to 4 Tablespoons tamari
3 to 4 Tablespoons cooking sherry
3 Tablespoons oil
1 heaping cup chopped onion
2 cloves garlic, minced
1 lb. fresh mushrooms, sliced
1/2 - 1 teaspoon salt
freshly ground black pepper to taste
Cook barley in 1 1/2 cups of stock or water until tender. Add remaining stock or water, tamari, and sherry.
Sauté the onions and garlic in the oil. When they soften add the mushrooms and 1/2 teaspoon salt. When everything is tender add to the barley pot - including any liquid expressed by the vegetables during sautéing. Add black pepper to taste. Simmer, covered, for 20 minutes over the lowest possible heat. Adjust seasonings to taste.
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